Baked Empanadas

1. Heat a large nonstick skillet over medium-high heat. Add ground beef, onion and garlic; saute 5 minutes or until beef is browned. Add olives, raisins, tomato paste, water, almonds, brandy, salt, paprika and cayenne. Cook 1 minute. Remove from heat.
2. Scrape mixture into a food processor and pulse until mixture holds together.
3. Preheat oven to 400F.
4. Roll and cut pastry dough into 16 (3-inch) squares. Divide filling evenly among squares; fold over and pinch closed to seal. Place on a nonstick baking sheet. Brush with beaten egg and bake 17 minutes. Yield: 16 empanadas.

Recipe by Jeanette Hurt.